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Teppanyaki (鉄板焼き, teppan-yaki), often called hibachi (火鉢, "fire bowl") in the United States and Canada, [1] is a post-World War II style [2] of Japanese cuisine that uses an iron griddle to cook food.
The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1]
Sukiyaki beef in raw egg Sliced cuts of beef in a sweet soy sauce-flavoured soup Ingredients of sukiyaki. Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.
Prime Minister Abe and President Obama at Sukiyabashi Jiro, Tokyo, in April 2014. This is a list of notable Japanese restaurants.Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
Japanese Black cattle of the Tajima strain on a farm in northern Hyōgo Prefecture High-grade sliced Matsusaka wagyu beef. Wagyu (Japanese: 和牛, Hepburn: wagyū, lit. ' Japanese cattle ') is the collective name for the four principal Japanese breeds of beef cattle.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Round steak is also often used. In the United States, ground beef is usually categorized based on the cut and fat percentage: [6] Chuck: 78–84% lean; Round: 85–89% lean; Sirloin: 90–95% lean
In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served in a -sometimes warmed-local bun (called marraqueta , or pan batido in Valparaíso), usually accompanied with tomato, avocado, and mayonnaise, in the case of a churrasco italiano .